Description
These Blueberry Cookies are the perfect combination of soft, chewy texture and fruity sweetness. Made with juicy blueberries, creamy butter, and chunks of vanilla almond bark, these cookies are a delightful twist on the classic cookie recipe. Whether you’re looking for a quick dessert, a lunchbox treat, or a fun baking project, this recipe comes together in less than 30 minutes and is perfect for sharing.
Ingredients
- 1 cup frozen blueberries
- ½ cup (1 stick) salted butter, softened
- ¼ cup granulated white sugar
- ¼ cup light brown sugar
- 1½ cups all-purpose flour, spooned and leveled
- ¾ teaspoon baking powder
- ⅔ cup chopped vanilla almond bark
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Heat the frozen blueberries in a skillet over medium-high heat for 4–5 minutes until soft and mushy. Remove from heat and allow them to cool to warm or room temperature. For a smoother texture, cook longer until the blueberries can be mashed easily.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the cooled blueberries to the butter mixture and beat on high speed until well combined.
- Gently stir in the flour and baking powder until just incorporated. Do not overmix.
- Fold in the chopped vanilla almond bark.
- Using a 1½-inch cookie scoop, portion the dough onto the prepared baking sheet.
- Bake for 9–10 minutes or until the edges turn golden brown and the cookies are set.
- Allow cookies to cool for at least 5 minutes before serving.
Notes
- Serving: These cookies taste best when served slightly warm so the almond bark pieces are melty and soft. They also pair well with milk, tea, or coffee.
- Room Temperature Storage: Store cookies in an airtight container at room temperature for up to 3 days.
- Refrigeration: Keep cookies in the fridge for up to 5 days for a firmer texture.
- Freezing Baked Cookies: Freeze cooled cookies in a single layer, then transfer to a freezer-safe bag. They keep well for up to 2 months. Thaw at room temperature before serving.
- Freezing Cookie Dough: Scoop cookie dough portions onto a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes extra.